KEEPING VEGETABLES 



The fruit cellar should be ventilated on clear 

 days, the air kept fresh and pure. Fruit kept 

 in the dark ripens evenly and there is less dan- 

 ger of shrinkage. 



Apples in small quantities may be stored in 

 crates. Barreled apples keep best if the tem- 

 perature is kept at freezing or one to two de- 

 grees below, providing the air is very dry. 

 Apples in larger quantities should be kept in 

 a storage plant. 



The skin of Greening apples discolors 

 quickly if taken from an almost freezing tem- 

 perature into a warm room, but this does not 

 injure the fruit if it is used before decay sets 

 in. 



It is a common practice to store potatoes 

 on the floor of the fruit cellar since there is no 

 odor from potatoes and they keep at the same 

 temperature as fruit, just above freezing. 



Pears ripen more rapidly and more unevenly 

 than apples. The fruit should be picked over 

 every week after they start to ripen. Keep 

 them in a cool dark place. 



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